Paul Tamburrini's Crispy fried chocolate with white chocolate mouse

Crispy Fried Chocolate with White Chocolate Mouse

Serves 4

Wow your guests with this easy but tasty showstopper!

Ingredients for Crispy Fried Chocolate:

• 125g Water
• 18g Breadcrumbs
• 30g Grape Seed Oil
• 1g Sea salt
• Grape Seed Oil for Frying

Equipment Needed:

• Non-stick sauté pan
• Medium-sized Bowl

Method:

• Add the water, breadcrumbs, grape seed oil, sea salt in a bowl and mix
• Place small non-stick sauté pan on the hob on low to medium heat
• Once the pan is warm, add grape seed oil to pan
• Add the pre-mixed ingredients onto the pan and spread out as if you were making a crepe
• Cook gently until golden brown on both sides (for approximately five minutes)

White Chocolate Mousse

Ingredients for White Chocolate Mousse

• 500g Double Cream
• 25g White Chocolate
• 4g Bronze Gelatine

Equipment Needed:

• Medium sized bowl
• Medium sized saucepan
• Blender or whisk
• Piping bags (optional)

Method:

• Soak sheets of gelatine in a bowl of cold for 5 to 10 minutes. (Use about 250ml of cold water per sheet.)
• Once soft, lift sheets from the cold water.
• Wring gently to remove excess water.
• Add sheets to room temperature liquid called for in the recipe.
• Put to one side until ready to use.
• Place a saucepan on the hob on a medium heat
• Add 500g of cream and sugar together in a saucepan and bring to the boil
• Lower the temperature of the saucepan
• Add the soaked gelatine that you made earlier to the saucepan and stir mixture
• Once the ingredients in the pan have slightly cooled, add the 25g of white chocolate
• Blend the cool mix and make it super light and airy...

Paul Tamburrini’s suggests chilling the mousse for two hours or more before serving.

Pipe onto a plate and then place the Crispy Fried Chocolate on top of the mousse

Dust the top of the Crispy Fried Chocolate with some grated chocolate

If you would like to wow your guests, Chef Tamburrini suggests decorating the top of your Crispy Fried Chocolate with some gold leaf

Gold Leaf comes in sheets and can be bought from a range of British Supermarkets such as Sainsbury’s or can be bought online.

Coconut Sorbet by Paul Tamburrini (At Macdonald Holyrood Hotel)

Paul Tamburrini’s sorbet is perfect also on its own as a palate cleanser or to be enjoyed on a summer day...

Ingredients Needed:

• 500ml Coconut milk
• 75ml Liquid Glucose
• 40g Icing Sugar
• 2 tbsp Coconut Flavoured Rum

Equipment Needed:

• Ice Cream Machine
• Medium/Large Bowls
• Saucepan
• Whisk

Instructions:

• Combine coconut milk and 75ml of cold water into a bowl
• Add the coconut milk and water into a saucepan
• Slowly warm the coconut milk and water over a low heat
• Sieve icing sugar into a bowl
• Add the liquid glucose and sieved icing sugar into the saucepan
• Whisk all the ingredients together until fully dissolved.
• Remove the saucepan from the heat
• Add two table spoons of coconut flavoured rum
• Stir ingredients together
• Pour into a bowl a medium sized bowl
• Cover the bowl and allow to cool. I suggest cooling for over an hour in the refrigerator or overnight.
• Once cooled, pour into an ice cream machine and churn until almost firm.

Chef Tamburrini advises to eat the sorbet within a week of making

About Paul Tamburrini

Tamburrini has risen to the top of Scotland’s culinary scene alongside the late Andrew Fairlie, Tom Kitchin, Roy Brett and Martin Wishart. He has worked his way through the ranks, starting his career at 14, completing food and nutrition at school before working at a fish restaurant in Glasgow that dated back to the 1930s. He was executive chef at Glasgow’s One Devonshire Gardens (Hotel du Vin); head chef at Cameron House in Loch Lomond; and chef-director at the Honours, also in Edinburgh, alongside Martin Wishart.